3 cups sugar
1 cups vegetable oil
3⅓ cups flour
2 tsp baking soda
1½ tsp salt
1 tsp cinnamon
⅔ cups water
1 (15 oz) canned pumpkin
2 cups chocolate chips
1. Preheat oven to 350 degrees.
2.Grease 3 loaf pans and set aside.
3.In a mixing bowl beat sugar and oil on medium speed.
4.Add eggs and beat well.
5.In a separate bowl mix dry ingredients- flour, baking soda, salt and cinnamon.
6.Add dry mix and water alternately to the sugar mix beating on low speed.
7.Beat in canned pumpkin.
8.Add chocolate chips last.
9.Bake at 350 for 55 mins.
10.Cool in pans for 10 mins.
11.Remove from pans and let it cool.
I got this recipe from a Blogger that I follow called Mique and I found it interesting that I wanted to share with my friends. I will give this one a try myself.
Happy Baking! Bon Apetit!
1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla extract
To make the caramel, pour the water into a heavy-based saucepan and add the sugar, pouring it into the centre of the water so it doesn’t touch the sides of the pan. Cook over medium heat for 10 minutes without stirring. The caramel will slowly colour from blonde to a rich, dark brunette. Pour into dishes to set.
To make the custard, put the sugar in a bowl and whisk in the eggs one at a time until the mixture is slight bubbly.
Put the milk, cinnamon, lemon and vanilla in a saucepan and bring to boil, then remove from the heat and stir into the egg mixture, being careful not to over-stir.
Preheat the oven to 150°C. Strain the milk mixture into a jug, then pour into each dish, swirling as you do so the toffee doesn’t crack in one spot. Place the dishes in an ovenproof dish and fill the dish with water to halfway up the smaller dishes. Bake for 30 minutes, turning the dish around after 15 minutes so the flans cook evenly. Let them rest for 30 minutes before running a knife around the edges of the dishes and turning the flans onto serving plates.